Chicken Broccoli Hotdish by CK
5 cups shredded cooked chicken breast
2 broccoli heads, cut into small florets
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
3/4 cup chicken stock
8 oz softened cream cheese
1 1/2 cups shredded mozzarella cheese
Fresh cracked pepper, to taste
Fresh chopped parsley, or garnish
Preheat your oven to 400ºF and lightly grease a baking pan. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.
Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately.
Notes:
The chicken broccoli hotdish is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF for 10 – 15 minutes until heated through.
To ensure broccoli is tender, you can quickly blanch the florets in boiling water, then drain before using in the recipe.
If you’re non-keto and want a side-dish, you can serve the casserole with sauteed spinach, rice, bulgur or quinoa on the side.
CHICKEN ENCHILADA BITES by GKT
Enchilada Chicken
4 boneless skinless chicken breasts, 1 ½ lbs. (you can substitute pork loin or other meat)
1 packet taco seasoning mix
1 14-oz. can mild enchilada sauce (or medium if you like)
2 10-oz. cans diced tomatoes with lime juice and cilantro, drained
1 10-oz. can diced tomatoes and green chilies, drained
1 Tbsp. cornstarch mixed with 2 Tbsp. cold water
Creamy Enchilada Sauce
1 10-oz. can green chile enchilada sauce
2-oz. cream cheese , softened
Assembly
40 tortilla scoops
1/3 c. shredded cheddar cheese
2 plum tomatoes, diced small
chopped cilantro for garnish
Generously rub the taco seasoning onto the chicken breasts, so that they are well coated. Place into crockpot in a single layer, if possible. Pour tomatoes over the chicken. Add mild enchilada sauce. Cook on high for 3 hours or low for 6 hours, stirring once or twice. Remove chicken from crockpot and shred with two forks. Mix the tablespoon of cornstarch with 2 tablespoons of cold water; add to crockpot and stir. Return shredded chicken to crockpot and cook an additional half hour.
Cut the softened cream cheese into small squares, and place into a small saucepan. Add the can of green chile enchilada sauce and whisk over medium low heat until cheese is melted and well mixed. Reduce heat to low.
Cover a baking sheet with tin foil and preheat broiler to low. Arrange the tortilla scoops on baking sheet and fill each with a tablespoon of chicken mixture. Add cheese to top. Broil for 1-2 minutes or until cheese is melted. Top with diced tomatoes. Drizzle with creamy enchilada sauce, sprinkle with cilantro.
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